Maureen's Pilchard Fish Cakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (445 g) cans pilchards in tomato sauce
• 2 -3 cups mashed potatoes
• 4 onions, finely chopped
• 2 eggs, beaten
• salt
• pepper
• herbs

Recipe

• 1 drain the pilchards, retaining the tomato sauce.
• 2 add to mashed potato and beaten egg, mixture must be quite stiff.
• 3 add onion and seasoning.
• 4 form into cakes and bake at 200 c for approximately 30 minutes, turning over half way through.
• 5 (if desired, allow to cool and freeze - can be re-heated in microwave).
• 6 serve with reserved tomato juice, simmered with italian herbs and parmesan.